Mill Race Red

Best paired with a bowl of creamy risotto or peppery grilled fillet.

Situated at the tip of the African continent at the Cape of Good Hope in the renowned Stellenbosch district Vergelegen is nestled between the Helderberg and Hottentots Holland mountains with views of Cape Town Table Mountain and False Bay. This fertile valley protected by granite cliffs enjoys a mild climate of long warm days that bring the fruit to full ripeness and cooling afternoon ocean breezes that lengthen the growing season intensifying the depth of fruit flavor in grapes. Favored with 21 soil types Vergelegen is rich ground for cultivating the breadth of noble varietals and clones essential for crafting the estates brilliant world-class wines. The estate has a rich and storied cultural history dating back to 1700. The philosophy at Vergelegen is simple: “To strive to produce the best possible wines by careful decision-making that maximizes the synergy between vineyard and winery.”ed at the tip of the African continent at the Cape of Good Hope in the renowned Stellenbosch district Vergelegen is nestled between the Helderberg and Hottentots Holland mountains with views of Cape Town Table Mountain and False Bay. This fertile valley protected by granite cliffs enjoys a mild climate of long warm days that bring the fruit to full ripeness and cooling afternoon ocean breezes that lengthen the growing season intensifying the depth of fruit flavor in grapes. Favored with 21 soil types Vergelegen is rich ground for cultivating the breadth of noble varietals and clones essential for crafting the estates brilliant world-class wines.

Sourced from north and north-westerly vineyards at Vergelegen, where soil types of granite, Hutton and weathered shale dominate.

Post-skin contact, malolactic fermentation was completed in stainless steel tanks, and the wine was then taken to barrel. We used 15% new French oak of various sizes, where the wine was matured for 12 months then blended and bottled.

Grapes from various vineyards were hand-picked and sorted. The grapes were then fermented in stainless steel tanks of various sizes, using a combination of different yeasts according to the varietals and soil types. Post-fermentation, according to the cultivar, we used various extended skin contact treatment.